Quick and easy carob cake with sour cream and maple syrup

Desserts with carob powder are popular at our home since I have to cook for the three of us. I was thinking of celebrating the astronomical spring with an appropriate cake to make our day even more sunny. So I came across the recipe for the quick and easy carob cake with sour cream and maple syrup that was met with great enthusiasm from our whole family. I adapted it from here, replacing cocoa and regular sugar with carob powder and coconut sugar, I also increased the amount of sour cream (carob needs more liquid) and added maple syrup. The result was a soft, tender and fluffy cake that disappeared in no time. If you wish, you can cook it with cocoa and add chocolate pieces – we are confident that it will turn also fantastic. And now, let’s see how this quick and easy carob cake with sour cream and maple syrup is done …

Quick and easy carob cake with sour cream and maple syrup

What you`ll need:

100 g flour

100 g sour cream

80 g butter, soft

50 g coconut sugar (add more if you prefer your cakes sweeter)

2 tablespoons maple syrup

1 egg

20 g carob powder

½ tsp. backing powder

½ tsp. baking soda

How to cook it:

Preheat the oven to 180°. Prepare a baking tin with baking paper.

Sift the flour with the baking soda, baking powder and carob powder. In a bowl whisk the butter and coconut sugar. Add the egg and whisk again. Then add the maple syrup and sour cream. Mix and start adding the dry mixture without stopping the mixer.

Pour the mixture into the tin and smooth with a spatula or a spoon. Bake for about 35 minutes – check if it`s ready with a toothpick. Leave for about 10 minutes in the tin and then transfer to a grid to cool.